Lemon polenta cake + rosemary syrup

Recipe lemon polenta cake


250g butter, softened + chopped
250g caster sugar
3 eggs
Juice + zest of 2 lemons
250g almond meal
120g polenta
1 tsp baking powder

Juice of 1 lemon
1/3 cup honey
2 sprigs fresh rosemary


Preheat oven to 160°C (fan forced). Line and grease a 25cm spring-form cake tin.

Place butter and caster sugar in the bowl of an electric mixer and beat until pale and fluffy.

While the motor is running, add one egg at a time until completely combined.

Use a spatula to gently fold in remaining cake ingredients.

Pour into prepared cake tin and bake in oven for 60-75 minutes, or until golden brown and springy to the touch. 

Meanwhile, place all syrup ingredients in a small saucepan over low-medium heat. Stir until reduced slightly.

Once the cake is cooked pour rosemary syrup over the top and allow to soak for 10-15 minutes before removing from the tin. Serve extra syrup on the side if liked.